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Eggless cake recipe

4.43 from 63 votes
Total: 50 minutes
Serves 8

This Eggless Cake flavored with fresh orange zest is super moist, fruity, and amazingly delicious! Perfect for breakfast, brunch, or get-togethers!

Eggless Vanilla cake recipe - Ruchiskitchen

Looking for an airy and light Eggless Cake Recipe? Then give this cake a try. 

It’s the perfect teatime cake which is super moist and has the right amount of sweetness. Have been baking this cake since my college days (using regular flour and more baking powder) and every time it’s a WINNER!

This easy-to-follow eggless cake recipe is made with ingredients right off your pantry. Instead of using the regular all-purpose flour, 

Eggless cake recipe - Ruchiskitchen
Eggless Cake Recipe - Ruchiskitchen

How to bake a Perfect Eggless cake recipe?

This is a pretty straightforward recipe with no crazy ingredients. All you need some basic ingredients and a super moist and tender cake is ready. 

Sift the dry ingredients. Cream butter and sugar together. When the butter-sugar mixture is light and fluffy, add in the sifted dry ingredients. Add the zest and yogurt. Mix until combined. Pour in a greased baking pan and bake as directed.

Depending on the pan size this cake needs to be baked for 30-40 minutes. For me, it took 38 minutes in a 7.5 X 3.75 X 2.25-Inch loaf size pan

This is a SUPER moist cake so allow it to cool down completely and then cut a slice.

Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?

Eggless Cake Recipe - Ruchiskitchen

Eggless cake recipe

4.43 from 63 votes
This Eggless Cake flavored with fresh orange zest is super moist, fruity and amazingly delicious! Perfect for breakfast, brunch, or get-togethers!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Calories: 281 kcal
Servings: 8

INGREDIENTS 

DRY INGREDIENTS

WET INGREDIENTS

  • ¾ cup Sugar
  • 1 cup Hung curd Greek yogurt
  • 1 teaspoon Vanilla essence
  • ½ cup Soften Unsalted Butter or oil

INSTRUCTIONS

  • Assemble: all the ingredients. Please make sure all the ingredients should be at room temperature. Preheat the oven to 350 degrees F. In a bowl, sift together flour, baking soda, baking powder, and salt.
  • Sift it well, lumps will be left in the end.
  • Using a spatula grind all lumpy stuff in the sieve. Give it a good mix.
  • In a separate bowl combine sugar, butter, and vanilla essence.
  • Cream butter and sugar together until light and fluffy.
  • Sift in the flour and on a low setting keep mixing till its well blended in the mixture.
  • Using a grater- grate the orange. Use the fine side to grate the orange because the finer and smaller the zest, the more flavor it will release in the cake.
  • Stir in yogurt and orange zest.
  • The cake batter is ready. Using a spatula scrape down the walls of the bowl and give it a final mix.
  • Prepare a baking pan and grease it with oil or butter.
  • Pour the batter in the pan and gently TAP IT ON THE COUNTER 2-3 TIMES TO RELEASE ALL THE AIR BUBBLES TRAPPED IN THE BATTER.
  • Place it in the preheated oven and bake it for 30-40 minutes.
  • Refrain yourself from opening the oven door at this time. To check how the cake is doing you may keep your oven light on.
  • Depending on the pan size it may take longer to bake this cake. Once done check the cake with a toothpick.
  • Insert toothpick in the middle of the cake and it should come clean when the cake is ready.
  • Remove cake from the oven and transfer the cake pan to a wiring rack to cool.
  • Allow the cake to cool down completely.
  • Slice them and enjoy this soft and velvety eggless cake with your favorite ice cream.

RECIPE NOTES

 
Fresh orange zest adds an exceptional flavor and taste to this cake. But if you don’t have a liking for an orange then swap it with any citrus fruit. Some other options are –
  • grapefruit
  • lime
  • mandarin oranges and
  • pineapple.
 

NUTRITION

Calories: 281kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 85mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: American, Indian

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Comments

  1. Charlene says:

    Can’t believe a website with so many pictures. Doesn’t even let you think for a while how will my next step shape up. It’s shown so clearly. Just few words of appreciation, your website is toooo good and your recipes are extraordinary. Tried this cake today and despite the long wait time it takes in baking it was very delicious and crumbly jut the way I like it. Crispy from top and soft and crumbly on the inside. Lovely and God bless you and your family 🙂

  2. prachi says:

    which types of cream u use in the cake

  3. Connie says:

    This cake is fabulous and yum-my!! I doubled the recipe and made a large bundt pan. Cake baked perfectly is moist, dense and above all delicious! I couldn’t keep myself away from it! Perfect as a base cake and goes very well with ice cream. I will definitely make this again!

  4. citra says:

    Wow..this cake recipe I was searchg frm long time..had to find it here..me my son r very much fond of vanilla sponge 🎂..wl definitely try this..u r style of presenting is amazing Ruchi bharani.👍

    • RK says:

      Welcome to the blog Citra! I am glad you found what you were searching for. Do give it a try and if possible share your reviews. I think you are confusing me with someone else. I am not Ruchi Bharani. I just have this blog where I share my recipes. 🙂

  5. Nisha says:

    Is there any substitute for Heavy cream as its not handy at the moment. Thanks in advance.

    • RK says:

      Thanks for stopping by Nisha. Try making heavy cream at home. Whisk together 3/4 cup of full fat milk with and 1/3 cup of melted unsalted butter. It will make 1 cup. Use this in place of heavy cream.

  6. Leenu says:

    Making this cake with regular flour so how much baking powder should I use .

    • RK says:

      Leenu, I have not tried this recipe with regular flour. Substituting cake flour with regular flour may result in thick and dense cake. You can make cake flour at home – the link is provided in the recipe. Feel free to email me if you have any other query.

  7. Mahima says:

    Hey!! Amazing recipe for orange cake.. Surely gonna try it.. I was gng through the recipe n comments.. Orange juice is mentioned no whr in the eggless version.. N in one of ur comments u have mentioned that orange juice is thr.. So can u please clear the confusion

    • RK says:

      Thanks Mahima. Sorry about that, have made the corrections. Please follow the recipe as stated. Orange zest is enough to give this cake a sweet yet citrus-y flavor. Hope that answers your query.